Carrot Cake recipe from 1962

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This Carrot Cake recipe appeared in the Winnipeg Tribune on July, 24 1962* and is paired with a tangy citrus cream cheese frosting.



INGREDIENTS


Cake:

2 ½ cups sifted cake flour (250g)

2 ½ teaspoons cinnamon

1 ½ teaspoons nutmeg

1 ½ teaspoons baking soda

½ teaspoon salt

1 ½ cups vegetable oil

2 cups sugar (400g)

3 ½ tablespoons hot water

5 eggs yolks

1 cup finely chopped pecans

1 ½ cups grated raw carrots

5 egg whites


Citrus Cream Cheese Frosting:

500g cream cheese

½ cup butter (113g)

1 ½ teaspoons orange zest, grated

1 tablespoon orange juice

1 tablespoon lemon juice

½ teaspoon vanilla extract

⅛ teaspoon salt

4 cups icing sugar (500g)


Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 300°F/150°C
  • Grease three 8-inch layer pans

Cake:

  1. Sift cake flour, then measure 2 ½ cups, or weigh out 250g.
  2. Then, sift the pre-sifted flour with cinnamon, nutmeg, baking soda, and salt into a large mixing bowl. Mix until well combined, then set aside.
  3. Combine oil, sugar, hot water, and egg yolks until well blended. If using a hand mixer or stand mixer, mix on low.
  4. Fold egg/oil mixture to the flour mixture with a spatula just until no flour spots remain. Take care not to over mix or the cake will be dense.
  5. Mix in the chopped pecans and grated carrots.
  6. Beat egg whites until stiff but not dry.
  7. Carefully fold beaten egg whites into the batter.
  8. Divide batter between three 8-inch layer cake pans.
  9. Bake in a preheated oven at 300°F/150°C for 40-50 minutes or until a toothpick or cake tester inserted into the middle of the cake comes away clean.
  10. Cool in pans for 15 minutes, then fully cool on cake racks.
  11. Once layers are cooled, frost layers, top, and sides with your favourite cream cheese frosting.

Citrus Cream Cheese Frosting:

  1. Cream the cream cheese and butter until light and fluffy.
  2. Add orange zest, orange juice, lemon juice, vanilla extract, and salt. Mix until well combined.
  3. Add icing sugar in batches, 1 cup at a time.
  4. Mix until a spreadable frosting forms.

Once the cake layers have cooled, ice as you like.


Cut, serve, and enjoy!


Original newspaper clipping:




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